orange chicken

Jennifer Segal’s orange chicken is a Chinese American restaurant-style dish with golden, crisp chicken in a sweet and tangy sauce. This selected version uses boneless skinless thighs, with a subtle orange note rather than a strong citrus flavour.

Egg, a small portion of soy sauce and light brown sugar coat the chicken for marinating. A separate sauce mixes more soy and brown sugar with white vinegar, orange juice, prepared chicken broth, cornstarch, sesame oil and red pepper flakes.

A separate blend of cornstarch, flour and baking soda is tossed over the chicken and its marinade. The dry, clumpy coating becomes golden and crisp when the pieces shallow-fry in batches, then drain on paper towels.

The frying oil is drained and the skillet wiped before a fresh tablespoon of oil is added. Ginger, garlic and the white scallion portions cook briefly, then the separate sauce simmers until thick and glossy.

The fried chicken returns for a short toss in the sauce. The green portions of that same scallion batch finish the dish, which is served over separately prepared rice.